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Smithfield, Virginia 23430

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THAI CURRY CHICKEN SALAD

July 26, 2019

 

 

CLICK TO DOWNLOAD OR PRINT RECIPE

 

   This is an excellent and different kind of chicken salad using Thai flavors and spices, cabbage, and peanuts!  The Thai Curry Blend and the Chili Blend spices are used in both the marinade for the chicken and in the dressing. The results are wonderful flavors that come together beautifully.  It is an easy to prepare salad that makes  a great summertime meal.  It's Thai delicious!!

 

Ingredients:

For the Marinade: 

1 Tblspn Brown Sugar

2 Tblspns Soy Sauce

Juice of 1 fresh lime ( about 1 1/2 Tblspn)

1/2 tsp Chili Blend

1 Tblspn Oil

1 tsp Thai Curry Blend

For The Salad:

3 Chicken Breasts (boneless and skinned) - marinated and cooked

14 ounce package tri-color coleslaw mix

1/2 cup diced red pepper

1/2 cup Chopped Fresh Basil, Parsley or Cilantro

1/2 cup Chopped Green Onions (green part only)

1/2 cup Chopped Peanuts

For the Dressing (combine all of the following and whisk until smooth):

2 tsp Thai Curry Blend

2 minced garlic cloves

1/4 tsp Chili Blend

2 Tblspns Soy Sauce

1/2 tsp Fish Sauce

2 Tblspns Rice Vinegar

2 Tblspns Sugar

1 Tblspn Fresh Lime Juice

1 Tblspn Oil

1/4 cup Peanut Butter

1/4 cup Water

Directions:  Mix all of the Marinade ingredients together and then marinade the chicken in this sauce for about 4 hours.  Cook the marinated chicken in a fry pan with  just a little oil, until done.  Using a fork, shred each cooked chicken breast.  Place the coleslaw, red pepper, fresh herbs, green onions, and shredded chicken in a large salad bowl.  Make the dressing and pour it over the items in the salad bowl.  Toss the salad and then sprinkle the top with the chopped peanuts and serve.  This salad should be served cold and leftovers can be refrigerated and served the next day (it is even more flavorful the next day).

 

 

 

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